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Tuesday, September 28, 2010

Butternut Squash Soup with Caramelized Onions

This recipe is slightly similar to my Butternut Squash and Leek Soup that I made last November, but I mixed it up by using a red onion and tarragon and sage. Those herbs were chosen by smell frankly because I discovered I was out of thyme and wanted something woodsy, but not as harsh as rosemary. I really liked the combination. You could omit the milk, if desired, or up the creaminess by using a higher fat milk product.

2. Meanwhile, saute onions, tarragon, and sage in olive oil slowly over medium-low heat until nearly caramelized. This step is up to you as the more-caramelized, the sweeter the result. I took my onions about 80% of the way towards caramelization so they were not completely mushy.

3. Add garlic and butternut squash. Cook for 1-2 minutes.

4. Add chicken broth and bring to a simmer. Simmer for 20 minutes.

5. With an immersion blender, puree the mixture until it reaches the desired consistency.

About

Hmmm, what's there to know about me...In a nutshell, I'm a mother, lawyer, former elementary school teacher, amateur chef/baker, scrappy (crochet) hooker recently transplanted to central Maryland. I blog about my family, food and recipes, card making, scrapbooking, crochet and sewing. Born and raised in Hawaii, I've lived in Chicago, Baltimore, and the DC area. As we settle into our new home, I'm excited to share a little of my life with you as time permits. When I'm not working, blogging, cooking, crafting, or spending time with the family, you'll find me wishing for snow.